Marinated Cumin and Lemon Chicken

Cumin and Lemon Chicken with Radish and Spring Onion Raita

This cumin and lemon chicken marinade locks in the fabulous flavours of the spices and once you’ve combined the ingredients for the marinade, the time consuming part is done, so it’s a very quick meal to put together! The fiery flavour of the radishes along with the delicate spring onions work perfectly as an accompaniment to this aromatic chicken dish. Can be served with quinoa or brown rice.

To make this Cumin and Lemon Chicken…..

For the cumin and lemon chicken marinade, you’ll need:
  • 3 large tbsp Natural Yoghurt
  • 2 tbsp ground Cumin
  • 2 cloves Garlic, crushed
  • Juice of a whole Lemon
  • Salt & Pepper

 

  • 4 large Chicken breasts, scored across the top or 8 medium chicken thighs
  • Olive Oil
  • 1 tsp Cumin seeds

 

For the Yoghurt Raita
  • 1 small bunch spring onions, finely sliced
  • 1 small bunch radishes, finely sliced
  • 1/2 a large tub of natural yoghurt
  • 5-6 large fresh mint leaves, finely chopped
  • Salt & Pepper

 

Here’s how…..

Combine all the marinade ingredients in a large bowl and mix well.

Add the chicken breasts or thighs and ensure the meat is well coated with the marinade. Cover and put in the fridge for at least an hour but preferably 4-6 hours (or even overnight)

Heat the oven to 180 degrees.

Place chicken on a large non-stick baking sheet, using up any remaining marinade on the top to protect and retain moisture whilst cooking. Drizzle with a little olive oil and cook for 35-40 mins or until the chicken is cooked through. Take out, cover with foil and allow the chicken to rest whilst you made the yoghurt raita accompaniment.

Combine the yoghurt raita ingredients, except the fresh mint, in a small bowl. Set aside.

Toast the cumin seeds in a frying pan (without any oil) until you can smell the delicate cumin scent but taking care not to scorch the seeds. Set aside

To serve, place the chicken on the plate and sprinkle with a few toasted cumin seeds. Place 2-3 tablespoons of the yoghurt raita alongside and top with chopped mint. Serve with quinoa or brown rice.

Alternatives:

Any salad vegetable can be included in the yoghurt raita, for example; tomatoes, cucumber, red onion and mixed peppers

Any leftover chicken can be eaten the following day with a mixed salad and a homemade hummous

Nutritional Nugget:

Radishes, a root vegetable, have a strong and fiery flavour and high in fibre and water, which means they can keep you fuller for longer without adding many calories to your meal. They are especially good for the liver where they act as a powerful detoxifier, where it will help to detoxify the blood, eliminate toxins and get rid of waste. For more on this underrated vegetable, CLICK HERE

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